Description
This Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce is a mouthwatering Scandinavian-inspired dish. The tender salmon, perfectly baked with fresh dill and lemon, is paired with crispy potato wedges and topped off with a creamy, tangy pickle dill sauce. It’s the ultimate comfort food with a twist! Perfect for a light dinner or a weeknight family meal.
Ingredients
Scale
For the Salmon:
- 1.6 lb salmon fillet
- 1/2 bunch fresh dill, finely chopped (divided for salmon and sauce)
- 1 lemon (zest and juice)
- 1 tablespoon olive oil
- Pinch of salt
For the Potato Wedges:
- 2 lb potatoes
- 2–3 tablespoons olive oil
- 1 teaspoon sea salt flakes
- Pinch of freshly ground black pepper
For the Pickle and Dill Sauce:
- 1 cup sour cream
- 3 tablespoons mayonnaise
- 10 pickles, finely diced
- 1/2 bunch fresh dill, finely chopped
- Pinch of salt
Instructions
Prepare the Salmon
- Preheat your oven to 350°F (175°C).
- Place the salmon fillet (skin side down) on an oven-safe dish.
- Drizzle the lemon juice and olive oil over the salmon.
- Sprinkle the fresh dill and lemon zest evenly over the salmon and season with a pinch of salt.
- Bake for 20-25 minutes, or until the internal temperature reaches 130°F-140°F. The salmon will continue cooking slightly once removed from the oven, so avoid overcooking.
Prepare the Potato Wedges
- Preheat a second oven or adjust the temperature to 425°F (220°C) after starting the salmon.
- Clean and optionally peel the potatoes. Slice them into wedges, making sure they’re evenly sized.
- Spread the wedges in a single layer on a large baking dish or sheet.
- Toss the wedges with olive oil, ensuring they are evenly coated. Sprinkle with sea salt flakes and freshly ground black pepper.
- Bake for 35-40 minutes, or until golden and crispy, flipping halfway through for even cooking.
Make the Creamy Pickle Dill Sauce
- In a medium bowl, combine sour cream, mayonnaise, diced pickles, and chopped dill.
- Stir in a pinch of salt and mix well.
- Refrigerate the sauce until you’re ready to serve.
Serve
- Plate the salmon alongside the crispy potato wedges.
- Serve with a generous dollop of the creamy pickle dill sauce on the side or drizzled over the top.
Notes
- To make the salmon extra crispy on top, broil for the last 2-3 minutes of cooking.
- This sauce can be made in advance and stored in the refrigerator for up to 3 days.
- You can substitute russet potatoes if you prefer, though they may be slightly softer than other potatoes.
- For a lighter sauce, swap out the sour cream with Greek yogurt.
- For added flavor, sprinkle the salmon with some extra lemon zest before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 salmon fillet with potato wedges and sauce
- Calories: 570 kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg